I'm a total kitchen noob. The farthest I've gone in the past is flakes and some limited bbq knowledge. Today, I decided to embark on the journey of trying my first attempt to keep peppers overwinter, other than freezing them.
Pic heavy, so prepare yourselves
Hand washing each pepper, then cutting and deseeding. I wore gloves thank god for this part. I learned the hard way last time I was plucking seeds bare handed out of reapers.
After Cutting the BOC and Reapers in half, I figured that would allow more vinegar to get to those hard to reach spots.
The jars and lids post sterilization of about 10 minutes.
Poured in the peppers into the still hot jars, poured vinegar overtop and then proceeded to quickly screw the lids on tight. My question is, does the vinegar have to be hot before poured on? The recipes online for this procedure didn't say so, but I feel like I should have for some reason.
Here's what I ended up with, along side some dehydrated BOC I'll probably make into flakes and powder. I've still got 30 pods on the plants between the two of them, I just don't know what else to do with them.
Plenty of BOC seed if anyone wants some!
My final question is, is this air gap going to give me problems? I filled it up to the brim before screwing on the lids but my guess is that there were air pockets between the peppers, which didn't fill until I turned them upside down. Is this going to cause mold or bacterial rot on the top where the floating peppers are touching the air?